Roast Veggies

Day 339

I'm telling you, it never gets old. Roasted veggies are unbelievably good.

Roast veggies with homemade pickles

Tonight's Pan Held:

Red potatoes
Fingerling potatoes
Carrots
Parsnips
Sweet potaotes
Shallots
Dried herbs
Mushrooms
1 1/2 cups water
2 tbsp butter, cubed
Salt & pepper

Everything from our own garden with the exception of the last four ingredients.

Red potatoes

Carrots & parsnips

Sweet potatoes

Shallots

Dried herbs

Raw veggies

Roast veggies

Roasted Roots

Day 325

Roasted Roots

Roasted Roots

Laura harvested a crispy green cabbage and some of the sweet potatoes today. We were glad to get any sweet potatoes since they were planted late, but we did get some of each variety, though they're small. Everything in this meal is from the garden.

Roasted veggies

Ingredients

Cabbage
Sweet potatoes
Potatoes
Carrots
Shallots
Parsnips
Green beans

Carrots, parsnips & sweet potatoes

Green cabbage

Shallots

Potatoes

Fresh Herbs

I wish I could share the smell of the herbs with you. My hands smell like heaven  right now, after stripping them from their stems. It's indescribable. We call this mix the Scarborough Fair Deluxe.

Parsley
Sage
Rosemary
Thyme
Oregano

Fresh herbs

Directions

Everything gets washed thoroughly, then chopped if needed into similarly-sized pieces then into the roast pan with half an inch of water to roast about 45 minutes at 400 degrees F.

The veggies that take longer go into the oven first, then we add the rest, like the beans and smaller potatoes after 20-25 minutes.

Before adding the beans and fingerlings

After 20 minutes, beans and smaller veggies added

Roasted vegetables

Reviews/Comments

As you may know, this (or a version thereof) was the first meal we blogged and we've had it many times over the course of the year. It just never really gets old. It's more delicious than you would guess, although Missy could tell you. You may think you've had roasted vegetables before, but believe me, if they weren't pulled from the garden and roasted with herbs, you haven't really tried this meal.

Leftover Roasted Veggies

Day 301

Tuesday, August 18

Leftover Roasted Veggies

Leftover Roasted Veggies

Roasted Garden Veggies

Day 300

This meal is 100% freshly picked from the garden! I mean, except for the condiments and the water it was cooked in. So simple and delicious.

Roasted Garden Veggies

Ingredients

Linzer Delikatess potatoes
Caribe potatoes
Roko potatoes
Cosmic Purple carrots
Imperial carrots
Tendersweet carrots
Chioggia beets
Shallot
Parsnips
Yellow beans
Parsley
Sage
Rosemary
Thyme
Oregano
Sea Salt
Black pepper
3 cups water

Washing Veggies

It did take about 30 minutes to clean the veggies, which thankfully Laura did outdoors with the hose, but after that there was very little prep.

Laura washing veggies

Vegetables in colander on the sidewalk

Chopping Veggies

Chopped off the ends and stalks, chopped veggies into similarly sized pieces and into the roast pan it went. Laura's beets are cool...they have targets when you slice them!

Chopped beets

Chopped veggies in roast pan

Cooking Veggies

I cooked this for an hour or so. Slightly more cooked than usual, but I was also pickling, so I forgot about it being in there for awhile.

Roasted veggies

Reviews/Comments

I give it two thumbs up. Perfect 10. Laura too. And, Missy tried some and gave us a favorable report as well! But then, what's not to love? Missy and I had ours with some lovely ladies (Lady A pickles) and Laura stuck to butter, sea salt and pepper. Can't wait for lunch tomorrow...again.

Roasted Vegetables & Green Bean Casserole

Day 292

Clearly I don't have enough time for daily blogging during the summer. Noted. I generally do remember to take the pics, but time just gets away from me, most notably during the weekends. This past weekend, for instance, I traveled to Westbrook, ME for a wedding.

Roasted Vegetables & Green Bean Casserole

Roasted Vegetables

Everything from the garden, then roasted in 1/2" water at 350 degrees F for about 40 minutes.

Garden stuff

Ingredients
Carrots
Parsnips
Potatoes
Garlic
Fresh herbs: the Scarborough Fair combo (parsley, sage, rosemary & thyme) plus oregano

Roasted vegetables

Green Bean Casserole

Inspired by our beans from the garden! There is really no better way to eat green beans. Just steam the beans, put them in a casserole dish, pour the soup over top and finally, sprinkle the fried onions over everything. Bake about 20 minutes at 350.

Steamed green beans

Ingredients
Green beans
Homemade cream of mushroom soup (recipe can be found here)
French's fried onions

Green bean casserole

Roasted Vegetables & Green Bean Casserole

Let's Back Up

On Saturday, at the wedding itself, I had some great food, mostly finger food, plus some mac n cheese, but I didn't get a pic, because I didn't realize at the time that it was supper. On the way home, I stopped in Hampden where I took a pic of a fantastic lady - Wendy Pace - making some peach salsa, but that's as close as I came to seeing any food preparation the entire day.

Wendy making peach salsa

After I came back from the wedding trip last night, I had some of Laura's pitas with some spinach/artichoke dip she had made, but failed to take a pic. But tonight, I was in full blogging spirit, so here we are.

Let's Back Up More

The evening before the wedding, Laura and I cooked some veggies from the garden, but I was super busy getting ready for the trip and went to bed early in order to get an early start for a long drive. The evening before that, I was away visiting a relative from the time I got home from work until at least 10 pm and I think I skipped supper that night. No, wait. I think we ordered something. And the evening before that, on Wednesday, it was Eggs Florentine.


Wednesday, August 6: Eggs Florentine
Old stand-by for us.

Eggs Florentine

Friday, August 7: Garden Veggies
Everything from the garden: potatoes, yellow beans and Swiss chard.

Fresh garden vegetables

Reviews/Comments

What on earth is better than this? Hardly anything. Sooo yummy. Got a 10 from us both.

Roasted Potatoes & Fiddleheads

Day 212

If you've been paying any attention at all you'll know that I don't make real complicated meals. I don't like to follow recipes, and like to keep things simple and stick to basics for the most part. This meal is an excellent example of that.

Roasted Potatoes & Fiddleheads

Roasted Potatoes

I love potatoes, and could eat mashed potatoes like, every second night and never get sick of them, but for Laura to enjoy them, I have to change it up a bit most nights. Tonight I decided to roast them in olive oil and threw a couple peppers, an onion and some mushrooms in with them.

Potatoes, peppers, mushrooms & onion

Then I seasoned them with sea salt, pepper, dried thyme, dried parsley & fresh oregano.

Chopped veggies, ready for seasonings

Then, they were roasted at 350 on a baking sheet for about 25 - 35 minutes. I didn't pay a lot of attention to the time, sorry. You bake until the potatoes are soft and all the veggies are beginning to brown.

Roasted potatoes

Fiddleheads

The last of our fiddleheads already. Boooo :( Will have to get some more, maybe.

Fiddleheads

Roasted Potatoes & Fiddleheads

Reviews/Comments

We both enjoyed supper tonight. No garnishes, pickles, dips or sauces, just butter for the fiddleheads, and the potatoes & veggies were perfectly seasoned.

I rated it a 9 and Laura rated it an 8.

Roasted Veggies with Barley

Day 130

I know the blog has seen roasted veggies a few times now, but hey, at least they're always somewhat different, right?

Roasted Veggies with Barley

Reminiscing

Let's have a look back on some of the other roast veggie dinners.

Day 1 

Roasted Potatoes, Carrots and Herbs with Beets

This was mostly food from our fall harvest, including the potatoes, carrots, beets and fresh herbs.

Roasted Potatoes, Carrots and Herbs with Beets

Day 57 

Herb-Roasted Veggies

This was your standard "use what's on hand" type of meal. Typical but yummy.

Day 64

Roasted Round Things

The theme of this meal was round things, like brussels sprouts, mushrooms, tiny potatoes and shallots.

Roasted Round Things

Day 111 

Herb-Roasted Root Vegetables

This one had sweet potatoes, mushrooms and some different herbs than I used tonight.

Day 130 (Today)

Roasted Veggies with Barley

What's different about this one that none of the others had? Two things: parsnips and barley.

Roasted Veggies with Barley

Ingredients

5 potatoes

4 carrots

3 parsnips

1/2 small green cabbage

1/2 medium turnip

1 yellow onion

1 box vegetable broth

3 or 4 bay leaves

1/2 cup pearl barley

1 tbsp Italian seasoning

1 tsp thyme

1 tp salt

1/4 tsp black pepper

Roasting ingredients (most of them)

Barley

I simmered the barley and a few bay leaves in the vegetable broth while I was peeling and chopping the other ingredients. 

Barley

It probably simmered about 25 minutes, then I added it all to the roast pan with the chopped vegetables, sprinkled the dried herbs and seasonings on and put it in the oven at 400 degrees F for 50 - 60 minutes. 

Roasted & Ready

Wa-lah! 

I think that's a hilarious word to use for a joke, now that I've accepted that most people will never realize that it's "voila". Laura and I have griped and then joked about it so much that we have adopted it as a "yes, some people are idiots - let's celebrate our brains" word.

Anyway, here is the result. Steaming, aromatic roast pan full of delicious veggies and barley.

Roasted Veggies with Barley

Yes, that's a lot of food. I will be taking this for lunch tomorrow. If anyone I work with wants in, let me know. If anyone Laura works with wants in, let me know. We don't mind being share bears! :)

Reviews/Comments

Thoroughly enjoyable, incredible filling and highly nutritious. Not expensive either. What's not to love?? I give this a 9.